{"id":833,"date":"2010-09-15T09:55:43","date_gmt":"2010-09-15T07:55:43","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=833"},"modified":"2019-10-19T16:47:57","modified_gmt":"2019-10-19T14:47:57","slug":"crumble-de-lapin-aux-noisettes","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/crumble-de-lapin-aux-noisettes\/","title":{"rendered":"Crumble de lapin aux noisettes"},"content":{"rendered":"<p class=\"paragraph_style_1\">Pour 6 personnes<\/p>\n<p class=\"paragraph_style_2\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">1kg de lapin d\u00e9soss\u00e9 ou du veau ou de la volaille<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">Huile, beurre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">20 petits oignons grelots (frais ou surgel\u00e9s)<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">50g de lardons fum\u00e9s<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">1 verre de vin blanc sec, sel, poivre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">2 cuill\u00e8res \u00e0 soupe de fond de veau<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">100g de farine<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">50g de noisettes concass\u00e9es<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">125g de beurre sal\u00e9 froid<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_3\"><span class=\"style_1\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_1\">D\u00e9couper le lapin en petits cubes (1 cm), les faire rissoler dans une sauteuse dans un m\u00e9lange beurre + huile pendant 10 mn afin de cr\u00e9er une caram\u00e9lisation et en les retournant r\u00e9guli\u00e8rement.<\/p>\n<p class=\"paragraph_style_1\">Ajouter les petits oignons et les lardons et laisser cuire encore 20 mn. Saler-poivrer.<\/p>\n<p class=\"paragraph_style_1\">R\u00e9server le lapin et tenir au chaud.<\/p>\n<p class=\"paragraph_style_1\">Dans la sauteuse, verser le vin blanc et le fond de veau, laisser r\u00e9duire pour obtenir un jus court et concentr\u00e9.<\/p>\n<p class=\"paragraph_style_1\">R\u00e9aliser le crumble = m\u00e9langer du bout des doigts la farine + le beurre + les noisettes concass\u00e9es. Sabler grossi\u00e8rement.<\/p>\n<p class=\"paragraph_style_1\">R\u00e9partir le lapin dans un plat allant au four. Verser dessus le jus de cuisson et terminer en saupoudrant le dessus de crumble.<\/p>\n<p class=\"paragraph_style_1\">Enfourner dans un four pr\u00e9chauff\u00e9 \u00e0 180 \u00b0<\/p>\n<p class=\"paragraph_style_1\">Cuisson environ 20 mn \u2013 Le Crumble doit \u00eatre dor\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 6 personnes Ingr\u00e9dients : 1kg de lapin d\u00e9soss\u00e9 ou du veau ou de la volaille Huile, beurre 20 petits oignons grelots (frais ou surgel\u00e9s) 50g de lardons fum\u00e9s 1&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/crumble-de-lapin-aux-noisettes\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":844,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[],"class_list":["post-833","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-volailles-et-lapin"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/833","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/comments?post=833"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/833\/revisions"}],"predecessor-version":[{"id":1577,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/833\/revisions\/1577"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/844"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=833"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=833"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=833"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}